Using a small saucepan, melt the coconut oil and both of the liquid sweeteners together in a saucepan until melted and combined (do not boil or simmer). Using the 2 different sweeteners give the cookies a more complex flavour.
Once melted, remove from the heat and add the egg and beat in gently. The oil mixture should not be hot enough to cook the egg.
Add the vanilla to the wet ingredients.
Add the remaining ingredients to a blender/mixer
Pour in the wet ingredients and process/mix until well combined. Scrape down the edges of the bowl/blender and beat/mix again.
Remove the dough and wrap inn plastic wrap and place in the fridge for a minimum of 2 hours. The dough can be double wrapped and frozen here or kept in the fridge for up to 5 days.
Preheat the oven to 180C/360. Line and grease a baking tray.
Remove the dough from the fridge and roll between 2 pieces of greased baking paper. Grab your favourite shapped cookies cutter and cut out until all the dough is used Be sure to re roll left over dough and try not to eat too much raw.
Place the cookies on the tray and bake for 9-12 minutes, depending on the size.
Allow the cookies to cool on the tray before eating.